This recipe combines the health of sprouted brown rice with the creaminess of a good risotto. If you thought you could only make good risotto from white rice, this is the recipe to try.
2 quarts vegetable broth
½ pound asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked sprouted brown rice
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
½ cup fresh or frozen and thawed peas
⅔ cup grated Parmesan cheese
1 tablespoon butter
Sea salt and pepper to taste
Recipe courtesy of Sun Valley Rice, photo via @ildipapp on Canva Pro